how to make a cake from scratch
How to Make a Cake From Scratch
We all remember the taste of delicious homemade cakes baked by our moms. Do you want to bake quick, mouth-watering and healthy cakes for your children, too? Making a cake is very easy, provided you have the right recipe at hand. Learn how to make a cake from scratch with the help of this article.
- All-purpose flour, 1¼ cups
- Sugar, 1 cup
- Butter, 4 ounces
- Eggs, 3
- Milk, 1 tablespoon
- Vanilla extract, 1 teaspoon
- Baking powder, ½ teaspoon
- Preheat the oven to 355° F.
- Anoint an 8-inch pan.
- Take a medium bowl, and mix butter and sugar in it.
- Add the eggs, one at a time, beat after each addition and then stir in the vanilla extract.
- In another bowl, mix baking powder and flour.
- Then add the flour mixture to the egg batter.
- Stir the milk and mix well until it becomes smooth.
- Pour the batter in the already prepared pan and bake it in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- All-purpose flour, 2½ cups
- Sweetened condensed milk, 1 can (14 ounces)
- Melted butter, 1 cup
- Orange juice, 1 cup
- Vanilla extract, 2 teaspoons
- Baking powder, 2 teaspoons
- Baking soda, 1 teaspoon
- Preheat the oven to 350° F.
- Anoint a 9x13-inch pan.
- Take a large bowl and sift baking soda, flour and baking powder in it.
- Make a well-like structure in the center and pour orange juice and sweetened condensed milk.
- Also add melted butter and vanilla extract to the batter.
- Mix the contents well and pour into the anointed pan.
- Bake for about 30-45 minutes in the preheated oven. You may also try the toothpick test (dig in a toothpick to see if it comes out clean) to see if the cake is ready.
- Plain flour, 1⅓ cups
- Castor sugar, 1 cup
- Cocoa powder, ⅓ cup
- Butter (melted and cooled), 4 ounces
- Eggs, 2
- Buttermilk, 1 cup
- Baking soda, 1 teaspoon
- Vanilla essence, 1 teaspoon
- Preheat the oven to 355° F.
- Anoint a 20 cm round and a 6 cm deep cake pan.
- Line the base of the pan with a baking paper.
- Take a large bowl and sift flour, baking soda and cocoa powder in it.
- Stir in the sugar and set it aside.
- Mix eggs, buttermilk, vanilla and melted butter in a deep container.
- Make a well-like structure in center of the flour mixture and pour the buttermilk batter in it.
- Beat the mixture with an electric mixer on low speed until it is combined well.
- Then increase the speed to high and beat further for about 3-4 minutes until the consistency is creamy and thick.
- Pour this mixture into the prepared pan and bake for about 30-45 minutes.
- Allow the mixture to cool in a pan for about 5 minutes then turn onto the wire racks for cooling completely.
- For frosting, you will need icing sugar, cocoa powder and butter.
- Sift icing sugar and cocoa powder in a bowl, add butter and 1 tablespoon boiling water, mix it well until it is smooth.
- Spread the frosting on the cake and refrigerate until firm.
- Plain cake flour, 2 cups
- Sugar, 2 cups
- Butter, melted, 1 cup
- Sweetened condensed milk, 1 cup
- Strawberry puree, 1 cup
- Whipped cream, 1 cup
- Eggs, 3
- Gelatin (strawberry flavor), 2 ounces
- Baking powder, 2 teaspoons
- Vanilla extract, 1 tablespoon
- Preheat the oven to 350° F.
- Anoint a 22 cm round cake pan.
- In a baking bowl mix the batter of gelatin (strawberry flavor), sugar and butter.
- Add the sifted flour, whipped cream, baking powder and eggs to the batter.
- After the batter is blended into a creamy mixture, add vanilla extract and strawberry puree.
- Now pour the mixture into the pan and bake for 20 minutes.
- Allow it to cool on the wire rack before you keep it outside for cooling.
- You may decorate the cake with strawberry slices.
- Cream cheese, 8 ounces
- Eggs, 3
- Graham cracker crumbs, 2 cups
- Cinnamon grounded, 2 cups
- Sour cream, 2 cups
- Sugar, 1 cup
- Sweetened condensed milk can, 1 cup
- Unsalted butter, melted, ½ cup
- Vanilla extract, 1 teaspoon
- Grated lemon, 1
- For preparing the crust of the cheesecake, add Graham cracker crumbs, unsalted butter and grounded cinnamon to a bowl.
- Take a 22 centimeter wide baking pan and anoint it with butter on all the sides.
- Pour the mixture in the pan and refrigerate for 30 minutes.
- Take another bowl and prepare the filling by blending the cream cheese, sugar, grated lemon, vanilla extracts, sour cream and eggs.
- Pour this perfectly smooth mixture in the previously prepared crust pan.
- Now set the cheesecake pan in a roasting pan.
- Add foil paper to its sides.
- Pour hot water in the outer pan.
- Preheat the oven to 325° F and bake the cheesecake pan for about 30-45 minutes.
- Loosen the cheesecake.
- Do not use the toothpick trick in this case.
- Keep it in the refrigerator for 4-5 hours. You may then place it on a cake plate.
- Check that all the ingredients are in accurate measurements.
- To prevent the cake from sticking to the dish or plate do not forget to dust it lightly with confectioner's sugar.
- You can cut your cakes evenly by marking middle points of the cake with a toothpick and then cutting it based on these points.
- In order to give a cake the right texture use ingredients that are at room temperature.
- Utilize a serrated knife for getting fine cake pieces. Use a non-serrated knife for cutting softer cakes like cheesecakes.
- Embellish your cakes with a variety of ingredients like strawberries, cherries, chocolate, etc.
- Do not forget to grease the insides of the baking pan before setting the batter in the oven.
- Make use of shiny nonstick pans for baking as they give the cakes a tender crust.
- It is always better to cool the cakes on wire racks.
- Before adding the icing to your cake, slip a wax paper under the cake so that the serving dish or plate will look clean and tidy.
- Store cakes with whipped cream and frostings in the refrigerator.